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I don’t really make a lot of cupcakes but I’m beginning to warm to the idea of filled cupcakes and these Raspberry Vanilla Cream Cheese Cupcakes would change anyone’s mind.

With some leftover raspberry compote and a little leftover cream cheese frosting in the fridge too, I decided to combine two of my favourite dessert components into these sinfully delicious little treats.

Raspberry Vanilla Cream Cheese Cupcakes

The vanilla cake recipe is very good but be sure to use real butter in the recipe and watch them closely so they don’t over bake. Because they are so small, over baking cupcakes happens very quickly and easily so be sure to get them out of the oven the minute they are fully baked.

If you liked these Raspberry Vanilla Cream Cheese Cupcakes, why not check out our entire section of Cakes, Cupcakes, Pies and Tarts. You’ll find dozens of great baking ideas there.

Gently fold in the dry ingredients in three equal portions, alternately with the milk.

When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.

Pour batter evenly into paper lined muffin pans.

Bake in a 325 degree F oven for about 15-18 minutes or until a toothpick inserted in the center comes out clean. Watch them carefully, you will not want to over bake these cupcakes, as soon as the toothpick comes out clean, remove the cupcakes from the oven and let them cool completely on a wire rack once you have removed them from the pan.

To prepare the Raspberry Compote

Slowly simmer the berries and sugar over low heat for about 10 minutes.

Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened. Cool completely to room temperature.

To prepare the Cream Cheese Frosting

Blend together the cream cheese, vanilla extract and butter, then slowly add the icing sugar adding a little milk (a tablespoon or two) with it until all the icing sugar is used and the icing is a smooth, creamy, spreadable consistency. Use only enough milk to get it to this point.

To fill and frost the cupcakes

When the cupcakes are completely cool fill them with Raspberry Compote. Using a piping bag with a large star or a large round piping tip, fill the center of the cupcakes from the top pushing the tip to the middle of the cupcake and squeezing as you retract the tip. Do not overfill.

Pipe or spread the cream cheese frosting over the top of the cupcakes after they are filled.

Recipe Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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I have one of these for putting filling in cupcakes. If you’re ever in Mississauga Golda’s Kitchen is a wonderful place. It’s a small store, but it has everything you could imagine, as you can see from the website. 🙂

I have made these 3 times now. They are wonderful. But I have to leave them in considerably longer than 18 minutes. At 18 minutes they are still all gushy and jiggly in the middle. What am I doing wrong??? The second batch I made I couldn’t figure out how long and ended up burning them and throwing the batch away. I’m making them for my sis in law’s baby shower and am going to try upping the temp to 350. I am using a brand new oven, it’s a GE Profile convection oven. We aren’t in a high elevation area. I’m stumped! anyway, thank you for this recipe, it really is great. I just have to figure out a baking time that works for me. 🙁

Hi! I know this recipe was posted quite some time ago but I just stumbled across it on pinterest. Can you tell me what is sprinkled on the top of the frosting? Looks like coconut or sugar? Thanks! Can’t wait to make it for a birthday party this weekend!

I made this recipe to bring into work for my coworkers, and I’ve never made cupcakes before. I made mine into mini cupcakes and probably ended up baking them for 13-15 minutes (set the timer at 9 minutes and checked in on them frequently after) until my toothpick came out clean. The raspberry compote was great though and the frosting was really good with just 3 cups of powdered sugar (I got tired of mixing it in and thought it was sweet enough anyhow). My coworkers ate them all and and thought they were good. It ended up being able to make probably two and a half batches of mini cupcakes but I only made two.

Hi Teodora, I bake mostly at 325F in my oven, especially if using glass bakeware.I find it is a little gentler for baking cakes than 350F. I think 2 10 inch pans would be too large for this cake. Better stick with 9 inch pans. Nobody likes a flat cake. 🙂 I’d take a look at the cake at 30 minutes and check it every 5 minutes. Let the toothpick test be your guide to knowing when it is baked.

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Hi, I'm Barry. I'm Dad to 2 amazing kids, author of 3 best-selling cookbooks, a freelance food writer & full time blogger. My lifetime love of cooking & baking has led me to share over 1600 recipes on this blog over the last 10 years. Come back often, there's always great new food & recipes coming out of my St. John's, Newfoundland kitchen!

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